中国美食英文PPT课件.pptx

Chinese Cuisines
China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because China's local dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted.
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Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.
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Eight Regional Cuisines
Guangdong Cuisine Shandong Cuisine Sichuan Cuisine Huaiyang Cuisine
Zhejiang Cuisine Anhui Cuisine
Hunan Cuisine Fujian Cuisine
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Guangdong Cuisine
Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients' natural flavors.
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Steamed Sea Bass (清蒸石斑鱼）
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Roasted Piglet(烤乳猪)
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Shark Fin Soup （鱼翅汤）
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Shandong Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong.
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红烧肘子(braised pork joint)
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